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March 28, 2026Journal of the Science of Food and Agriculture0 citationsOpen Access

Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders

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JSJin‐Hee SeoJHJi‐Hyoung HaSCSu‐Hyeon Cho

Key Points

  • The aim is to analyze fungal and mycotoxin-producing communities in chili pepper powders from Korea and China.
  • Conducted comparative analysis of chili pepper powders from Korean and Chinese sources.
  • Monitored fungal microbiomes and mycotoxin presence.
  • Evaluated the effect of kimchi fermentation on mycotoxin stability.
  • Identified significant differences in fungal communities between Korean and Chinese chili powders.
  • Demonstrated the role of kimchi fermentation in reducing mycotoxin levels.
  • Highlighted the importance of monitoring fungal and mycotoxin-producing communities for food safety.

Abstract

These findings underscore the importance of systematically monitoring fungal and mycotoxin-producing communities in chili pepper powders and evaluating the impact of kimchi fermentation on mycotoxin persistence and mitigation. Such measures are essential for improving food safety and traceability. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Cite This Study

Seo et al. (2026) studied this question.

synapsesocial.com/papers/69c771688bbfbc51511e1456https://doi.org/10.1002/jsfa.70611
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